These truly decadent truffles should be reserved for special occasions. Remember to share!
130g Dark Chocolate (30g grated for decoration)
120g Double Cream
25g Caster Sugar
30g Williams GB Gin
Break up 100g dark chocolate into small pieces, place in a bowl and set aside.
In a heavy-based pan on a medium heat, add 100g of the cream, the butter and sugar. Once the mix reaches boiling point, pour over the chocolate.
Stir until fully incorporated then add the remaining cream and gin, mix thoroughly and refrigerate for 12 hours.
Remove from the fridge and shape into 15 equal size balls, roll in the grated chocolate until covered and place on tray lined with baking paper and return to the fridge.
Once set, eat!